Ingredients
2 tablespoons butter2 large eggs1/2 cup 2% milk1 teaspoon grated lemon zest1/2 teaspoon vanilla extract1/2 cup all-purpose flour1/4 cup fresh blueberries1/4 cup fresh raspberries1/4 cup sliced fresh strawberries1 teaspoon confectioners’ sugar
Preparation
Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted.
In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy.
In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners’ sugar.
